Directions:Stir together the milk, water, butter, sugar and salt in a saucepan. Bring to a boil then remove from heat and allow the mixture to cool to lukewarm. Meanwhile, saute the onions in the butter until soft and translucent--do not brown. Allow to cool.

In a large bowl, whisk together the flour and yeast. Pour in the milk mixture and stir until the dough starts to come together, adding more water of the mixture looks dry or more flour if the mixture looks wet. Add the onions. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl. Cover with a towel and wait until it has doubled in size, about 1 hour. Punch down the dough and divide into 6* even portions. Make tight balls out of the dough by pulling the dough towards the bottom and gently stretching until a ball with a smooth top forms. Place seam-side down on a baking stone or metal baking sheet. I actually just used my silipat and baking sheet. Allow the rolls to sit for a minute. Flatten each dough ball with your hand or the back of a large spatula until it is about 3 to 4 inches wide.

Cover the rolls with the towel again and set aside until they have just about doubled in size, about 30 minutes. Meanwhile, preheat the oven to 400. Whisk together the water and yolk to make the egg wash. Brush onto the tops of the rolls. Sprinkle with seeds if using. Bake for about 15 minutes or until golden brown on both the top and the bottom and when tapped, they sound hollow. Allow to cool, then slice.

*If you want extra large rolls, divide into fourths.

Yield: six rolls big enough to each accommodate a large hamburger. The recipe can easily be doubled.

My thoughts:

There are lovely hamburger rolls. Soft but sturdy and solid enough to support a serious burger and with a superb yet not overpowering onion flavor. I love making homemade hamburger rolls when we have burgers because they really take little in the way of effort but they taste so much better than store-brought. The fact that everyone is always impressed when you tell them you made the rolls is just a little bonus.

Gotta get over my fear of yeast....usually end up with hockey pucks. I resolve to keep trying until I get it right. These look fabulous; love the idea of onion and caraway! Yep, this definitely looks like the beginning of a love affair with yeast!

I make homemade hamburger and hotdog buns for guests and they are always a hit. I have not tried onion buns at home before, but I like that idea! I make sweet tolls, like King's Hawaiian bread, and they are great for making sliders!

I've made these buns a few times and always thought I had commented, but I don't think I have. Thank you for this recipe! These buns are amazing. So yummy and sturdy enough (without being tough) to stand up to burgers. I made a batch today for pulled pork sandwiches and they were perfect for it.